Cuisinart DLC-10C - Manual (Page 28)

S L I C I N G M E A T
AND P O U L T R Y
2 2
Cooked meat and poultry
The food must be very cold. If
possible, use a chunk ol food jusl
large enough to fit Ihe feed lube. To
make julienne strips of ham.
bologna or luncheon meat, slack
slices ol them. Then roll or (old
them double and sland (hem
upright in the feed lube, wedging in
as many rolls as possible. This
technique works better with square
or rectangular pieces than wilh
round ones.
Uncooked meat and poultry
Cul Ihe food into pieces to lit ihe
teed lube. Boned, skinned chicken
breads will usually til when cut in
half crosswise. Wrap Ihe pieces in
plastic wrap and put them in the
freezer. They are ready lo slice
when they pass this "knile lest’.
They are easily pierced with the lip
Ota sharp knife although semi-
trozen and hard to Ihe touch. Stand
them in Ihe teed tube, cul side
down, and slice them
againsl
the
grain, using firm pressure on the
pusher. Or lay them Hat In the feed
lube, as many as will fit, and slice
with
the grain, using firm pressure.
Frankfurters, salami and other
sausages
It the sausage is soft, Iteeze it until
hard lo the touch but easily pierced
with Ihe tip of a sharp knife. Hard
sausages need rot be frozen. If the
sausage is thin enough lo til in Ihe
small feed tube, use thal lube.
Otherwise, cut the sausage into
pieces to tit the large feed tube
completely. Stand the pieces
vertically, packing them in tightly
so they cannot till sideways.